Combine ground beef, bell pepper, onion, black pepper, thyme, tomato sauce, cumin powder, Worcestershire sauce, and habanero pepper (if using) in a deep skillet over medium heat.

Brown the meat mixture, then lower heat and simmer for 20 minutes.

While the meat mixture simmers, make the pastry dough.

Combine flour, baking powder, salt, and shortening in a bowl.

Mix until the mixture resembles fine bread crumbs.

Slowly add cold water, 1 tablespoon at a time, incorporating after each addition, until the mixture comes together in a firm ball (not sticky).

Divide the dough into two discs and let rest for 15 minutes.

Roll out each disc into a round about 1/8 - 1/4 inch thick.

Cut out twelve 2 1/2 - 3 inch circles from each round.

Place a circle at the bottom of each muffin well in a 12-muffin tin.

Press lightly along the bottom and sides to form the pie bottoms.

Place the meat mixture in each pie bottom, leaving about 1/4 inch of dough above the filling on the sides.

Place a circle on top of each filled pie and crimp to seal the edges.

Pierce a small hole in the top of each pie with a knife point to allow steam to escape.

Bake the pies at 350 degrees F for 15 - 20 minutes, or until nicely browned.

Let cool until they can be handled and serve.